Sri Lanka: The Cookbook by Prakash K. Sivanathan and Niranjala M. Ellawala

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    • Categories: Spice / herb blends & rubs; Sri Lankan
    • Ingredients: coriander seeds; cumin seeds; fennel seeds; fenugreek seeds; dried red chillies; curry leaves; turmeric; black peppercorns
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    • Categories: Spice / herb blends & rubs; Sri Lankan
    • Ingredients: curry leaves; ground coriander; ground cumin; fennel powder; ground fenugreek; chilli powder; turmeric; black peppercorns
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  • Sinhalese curry powder (Thuna paha)
    • Categories: Spice / herb blends & rubs; Sri Lankan
    • Ingredients: coriander seeds; cumin seeds; fennel seeds; cinnamon sticks; curry leaves
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  • Roasted Sinhalese curry powder (Bathapu thuna paha)
    • Categories: Spice / herb blends & rubs; Sri Lankan
    • Ingredients: coriander seeds; cumin seeds; white rice; fennel seeds; cinnamon sticks; rampe leaves; curry leaves; dried red chiles; cardamom pods; black peppercorns
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    • Categories: Rice dishes; Breakfast / brunch; Lunch; Main course; Sri Lankan; Vegan; Vegetarian
    • Ingredients: brown rice; fresh ginger; black peppercorns; coconut milk
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Sri Lankan; Vegan; Vegetarian
    • Ingredients: gotu kola; curry leaves; coconut milk; brown rice
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    • Categories: Breakfast / brunch; Sri Lankan; Vegetarian
    • Ingredients: chana dal; semolina; mustard seeds; red onions; curry leaves; cumin seeds; fresh ginger; dried red chillies; turmeric; carrots; cabbage; ghee
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Snacks; Sri Lankan; Vegetarian
    • Ingredients: active dry yeast; rice flour; coconut milk; eggs
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Snacks; Sri Lankan; Vegetarian
    • Ingredients: active dry yeast; rice flour; coconut milk; sugar
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Snacks; Sri Lankan; Vegan; Vegetarian
    • Ingredients: active dry yeast; rice flour; jaggery
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    • Categories: Pasta, doughs & sauces; Breakfast / brunch; Indian; Sri Lankan; Vegan; Vegetarian
    • Ingredients: string hopper flour
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Sri Lankan
    • Ingredients: curry leaves; green chillies; red onions; turmeric; carrots; cabbage; red bell peppers; eggs; leftover curry; string hopper flour
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Main course; Sri Lankan; Vegetarian
    • Ingredients: urid dal; white rice; fenugreek seeds; mustard seeds; onions; curry leaves; dried red chiles; cumin seeds; chana dal; green chillies; fresh ginger; turmeric
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    • Categories: Fried doughs; Sri Lankan
    • Ingredients: potatoes; oil; red onions; garlic; fresh ginger; green chillies; minced mutton; turmeric; chilli powder; brown sauce; black peppercorns; ground cardamom; spring roll wrappers; all-purpose flour
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    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Sri Lankan
    • Ingredients: potatoes; oil; onions; garlic; fresh ginger; green chillies; tuna; ketchup; chilli powder; ground cardamom; limes; breadcrumbs; turmeric; plain flour
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  • Fish patties
    • Categories: Pies, tarts & pastries; Snacks; Portuguese; Sri Lankan
    • Ingredients: potatoes; oil; onions; garlic; fresh ginger; turmeric; ground cumin; ground cinnamon; ground cloves; tuna; dill; limes; plain flour; coconut milk
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    • Categories: Bread & rolls, savory; Snacks; Sri Lankan
    • Ingredients: active dry yeast; plain flour; potatoes; onions; garlic; fresh ginger; ground coriander; ground cumin; ground cinnamon; turmeric; chilli powder; ground cloves; black peppercorns; firm fish fillets
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    • Categories: Fried doughs; Snacks; Sri Lankan; Vegan; Vegetarian
    • Ingredients: urid dal; red onions; fresh ginger; green chillies; cumin seeds; curry leaves; oil
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    • Categories: Fried doughs; Snacks; Sri Lankan; Vegan; Vegetarian
    • Ingredients: chana dal; red onions; fresh ginger; green chillies; cumin seeds; curry leaves; oil
    • Accompaniments: Chilli coconut relish (Pachadi sambol)
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  • Thin flatbread (Veechu rotti)
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Notes about this book

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Notes about Recipes in this book

  • Tamil roasted curry powder (Thool) Method B

    • VineTomato on October 21, 2017

      The smell as you roast the spices is incredible!

  • Spicy carrot relish (Carrot sambol)

    • VineTomato on October 21, 2017

      A nice way to add a bit of fresh veg to your curry. Added more for the goodness of the veg than the flavor. I also made the beetroot version which is all the same ingredients minus the grated coconut (and swapping carrot for beetroot!) - nice, but same comment for the carrot version.

  • Tamil mutton curry (Aatturatchi kari)

    • VineTomato on October 21, 2017

      I’m giving this a four star as the flavors are good and I didn’t have the best result but went about my own way of cooking the curry! I made in pressure cooker and then roasted the curry with the marrow bones at the end. I added too much water to the pressure cooking stage. The roasting worked well. I am after making the same bone marrow curry they serve at Hoppers in Soho (it is the best!) - this was not it, but through no fault of the recipe which was good. The search continues.

  • Warm bitter gourd relish (Karawila sambol)

    • kitchen_chick on April 11, 2018

      The recipe doesn’t say how long to soak the bitter gourd in salted water. It reads as if the slices are only in the water for a few minutes at best. I did a bit of googling, and I’m seeing 10-30 minutes soak time to reduce bitterness.

  • Lentil mallung (Parippu mallung)

    • kitchen_chick on October 10, 2018

      Very tasty. Love the tang that the squeeze of lime at the end adds. There’s a conversion mistake for the water. Use 400ml (1.5 cups), not the 7oz listed.

  • Stuffed [bell] peppers (Malu miris)

    • kitchen_chick on April 17, 2018

      Very tasty! (Vegetarians/vegans: leave out the maldive fish and you're good.) That said, I used cubanelle peppers, and the stuffing recipe was a bit scant for my peppers. I will make 1.5 the amount of stuffing next time. The recipe says that they normally use banana peppers, but it calls for bell peppers. If you use bell peppers, I'd probably make 2x or more stuffing, especially if they're large. Rampe leaves are the same as pandan leaves, and while it's better if you have it, the recipe will work without.

  • Idli

    • mjes on May 26, 2017

      One can get an idli mold that fits into your Instant Pot. It is useful for several steaming applications.

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  • ISBN 10 0711238588
  • ISBN 13 9780711238589
  • Published May 04 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom, United States
  • Publisher Frances Lincoln

Publishers Text

Feather-light hoppers, fiery sambols, subtly spiced curries and unique ‘vada’ (fried snacks) come together in this definitive collection of Sri Lanka’s most authentic and vibrant recipes. As Sri Lanka is being rediscovered as a travel destination, its varied cuisine is also under the spotlight. As well as absorbing influences from India, the Middle East, Far East Asia and myriad European invaders, the small island also has strong Singhalese and Tamil cooking traditions and this cookbook brings these styles together to showcase the best of the country’s culinary heritage. Dig into 100 recipes that celebrate the island’s wonderful ingredients, from okra and jackfruit to coconut and chillies, and explore its culture through original travel photography of the country, its kitchens and its people.